Ingredients
- 1 8-inch loaf brioche, ends trimmed off, cut into slices 1/4-inch thick
- 2 1 1/2-pound lobsters
- 1 ½ teaspoons unsalted butter
- 1 shallot, peeled and minced
- 1 ½ cups shiitake mushrooms, stemmed and cut into 1/4-inch cubes
- Salt and freshly ground pepper to taste
- 2 ½ tablespoons sevruga caviar
- Nutritional Information
Nutritional analysis per serving (6 servings)
443 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 47 grams protein; 370 milligrams cholesterol; 1366 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Preheat oven to 375 degrees. Use a 3-inch round cookie cutter to cut out one circle of brioche from each slice. Flatten the rounds, and fit them into the cups of a miniature muffin tin. Bake until the bread is lightly browned, about 10 minutes. Let cool slightly, and remove from the tin.
- Steam the lobsters until they turn bright red, about 10 minutes. When cool enough to handle, remove the tail and claw meat, and cut it into 1/2-inch chunks. Set aside. Melt the butter in a nonstick skillet over medium heat. Add the shallot, and cook until softened, about 30 seconds. Add the mushrooms, and cook until they soften, about 5 minutes. Season with salt and pepper.
- Place half a teaspoon of the mushrooms into the bottom of each brioche cup. Top with 2 pieces of lobster, and garnish with 1/4 teaspoon of caviar. Serve immediately.
Dining and Cooking